Poulet Roti (French Roast Chicken)

Julia’s classic buttered roast chicken, basted often and finished with a simple deglazed pan sauce.

Ingredients

• 1 whole chicken, 3.5 to 4 lb

Salt and pepper

• 4 tbsp softened butter, divided
• 1 carrot, sliced
• 1 onion, sliced
• 1/2 lemon

Sprig of fresh thyme

• 1/2 cup chicken stock
• 2 tbsp dry white wine or stock for deglazing

Directions

1. Preheat oven to 425 F. Pat the chicken dry inside and out and season the cavity with salt, pepper, the lemon half, thyme, and 1 tbsp butter.
2. Truss the chicken and rub the skin all over with 2 tbsp softened butter.
3. Strew the sliced carrot and onion in a roasting pan and set the chicken on its side on top.
4. Roast 15 minutes, then turn to the other side and baste; roast 15 more minutes.
5. Turn breast-up, salt lightly, baste, and lower oven to 375 F. Continue roasting about 40 to 45 minutes, basting every 10 minutes, until the juices run clear and a thigh registers 165 F.
6. Transfer the chicken to a platter and let rest 10 to 15 minutes.
7. Spoon fat from the roasting pan, set it over heat, add the stock and wine, and boil while scraping up the browned bits to make a light jus.
8. Swirl in the last 1 tbsp butter off heat, strain, and serve the chicken with the pan sauce.

Notes

Adapted from Julia Child, who said you can always judge a cook by a simple roast chicken.